German Chocolate Pecan Pound Cake

Ella Cooks

German Chocolate Pecan Pound Cake

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While classic German Chocolate Cake is made with fluffy layers of chocolate cake and frosting in between, this pound cake is a denser, richer cousin—more compact, with a buttery crumb and a more casual serving style. It’s sturdier, travel-friendly, and doesn’t require assembly beyond topping it with frosting. That makes it perfect for potlucks, holiday buffets, or cozy nights in.

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Prep Time 25

Cook Time 1 15

Cooling and Decorating Time 1 15

Servings: 12

Course: Dessert

Cuisine: American

Calories: 640

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake:

2 cups 226g unsalted butter, softened
1 ½ cups 300g granulated sugar
1 cup 200g light brown sugar, packed
5 large eggs room temperature
4 oz 113g German’s sweet chocolate, melted and slightly cooled
1 tbsp vanilla extract
3 cups 360g all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup 240ml buttermilk, room temperature
1 cup 120g toasted pecans, chopped

For the Coconut-Pecan Topping:

1 cup 200g light brown sugar
½ cup 1 stick/113g unsalted butter
1 cup 240ml evaporated milk
3 large egg yolks
1 tsp vanilla extract
1 ½ cups 130g sweetened shredded coconut
1 cup 120g toasted pecans, chopped
Pinch of salt

Equipment

12-cup Bundt pan: The classic shape for a pound cake. Non-stick is ideal, but always grease and flour thoroughly.
Electric mixer: Stand mixers make creaming easy, but a hand mixer works fine.
Kitchen scale (optional but recommended): For accuracy in measuring flour and sugar.
Heavy-bottom saucepan: For making the coconut-pecan topping.
Cooling rack: Prevents soggy bottoms when cooling your cake.

Method

Instructions

Make the Cake:

Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan thoroughly.
In a large bowl or stand mixer, cream the butter and sugars together on medium-high speed for 4–5 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the bowl.
Mix in the melted chocolate and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
With the mixer on low, alternate adding dry ingredients and buttermilk, starting and ending with flour. Mix just until combined—do not overbeat.
Fold in the toasted pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.

Make the Coconut-Pecan Topping:

In a medium saucepan, combine brown sugar, butter, evaporated milk, and egg yolks.
Cook over medium heat, whisking constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt.
Let cool until spreadable. It will thicken as it cools.

Assemble:

Once the cake is fully cooled, spoon the coconut-pecan topping generously over the top. Let it drip down the sides naturally for that classic look.

Nutrition

Calories: 640kcalCarbohydrates: 68gProtein: 6gFat: 39gSaturated Fat: 20gSodium: 200mgFiber: 3gSugar: 47g

Notes

FAQs and Troubleshooting

Can I make this ahead of time?

Yes! The cake keeps beautifully for up to 3 days at room temperature. The frosting can be made 2 days ahead and stored in the fridge.

Why is my cake dry?

Most likely overbaking. Use an oven thermometer to check your temp and pull the cake when just a few moist crumbs stick to your tester.

Can I freeze it?

Absolutely. Wrap slices individually or the whole cake (without frosting) in plastic wrap and foil. Freeze for up to 2 months.

Tried this recipe?

Let us know how it was!